Smørrebrød with Smoked Salmon and Dill

Step 1

Place the 4 rye bread slices in a toaster and toast until the surface is golden brown and crispy all over, about 2 minutes. The bread should feel firm and snap slightly when you bend it.

Step 2

Place each hot toasted bread slice on a clean cutting board. Spread 1 tablespoon of softened butter on each slice in a thin, even layer covering the entire surface, using the back of a butter knife or a spreader.

Step 3

Lay the smoked salmon slices on top of the buttered bread, arranging them in overlapping strips so they cover most of the surface without folding or bunching them up.

Step 4

Scatter 1 tablespoon of fresh dill evenly over the salmon on each slice, sprinkling it so the green bits are visible across the whole surface.

Step 5

Cut the lemon in half. Hold one half cut-side down and squeeze the juice directly over all 4 sandwich halves so small drops drizzle across each one evenly.

Step 6

Sprinkle a pinch of salt and a small grind of black pepper over the top of each sandwich, tasting a small corner to check the seasoning is balanced and not too salty.

Step 7

Transfer the finished smørrebrød to a plate and serve immediately while the toast is still warm and crispy.